I also added some mushrooms, 2 clumps frozen spinach, and 1 can gluten-free baked beans

1. Put all the ingredients except the cream cheese in the crock pot and cook on high for 4-6 hours or low for 8 hours until the chicken is tender and falls apart.

2. Take chicken out and remove any bones. Shred into small pieces and put it back in the crock pot. Add cream cheese and cook on high for another 30 minutes. Stir until the cream cheese is mixed in well.

3. Serve over rice or roll into gluten-free tortillas (some corn tortillas are gluten-free) like enchiladas.

This mixture freezes well. I made a double batch with a whole chicken for a pot luck dinner, froze the leftovers, then thawed them later, filled tortillas and baked them in the oven. They don’t need to be chopped with cheese.